Macaroni & Cheese with Bacon - 1960

There is something comforting about a rainy night and a steaming bowl of Macaroni and Cheese!

Whoever invented the combination of tender tubes of pasta and gooey melted cheese, should be heartily congratulated!

My latest treasured cookbook was gifted to me by my mother Sandra, and I have been most eager to try it out.

The Ladies’ Home Journal Cookbook, published 1960, was compiled from recipes from the monthly Ladies’ Home Journal Magazine. Established in 1883, the magazine is still in existence.

Macaroni and Cheese with Bacon

1 (8 oz.) package macaroni (226 grams)

6 slices bacon cut in pieces

½ pound mushrooms sliced (226 grams)

1 teaspoon minced onion

2 ½ cups Thin Cream Sauce

2 cups grated Cheddar cheese

1 teaspoon salt

Dash pepper

¼ teaspoon dry mustard

1 tablespoon Worcestershire sauce

Cook the macaroni according to package directions. In the meantime, fry the bacon in a skillet until crisp. Remove the bacon and drain on paper towelling. 

Add the mushrooms and onion, and sauté until golden. Drain. Make a thin cream sauce [recipe below], using 2 tablespoons bacon drippings. Add the cheese and cook until thickened. 

Season with salt, pepper, mustard and Worcestershire sauce. Mix all of the ingredients together. Pour into a 2 quart casserole and bake in a moderately hot oven, 375° (180 degrees), until golden and bubbly. Six to eight servings.

Thin Cream Sauce

1 tablespoon butter

1 tablespoon flour

1 cup milk or half milk and half cream

¼ teaspoon salt

1/8 teaspoon white pepper

Melt the butter in a double boiler or saucepan over very low heat. Blend in flour. Add the liquid gradually, stirring constantly. Cook until well blended. Season with salt and pepper. Yield: 1 cup.

Enjoy!

The Vintage Kitchen